Baumkuchen Brulee

Give your traditional Baumkuchen cake a sweet crème brûlée kick by filling it with pudding, coating it with sugar and torching it.


  • 1 baumkuchen cake
  • Granulated sugar, as needed
  • Pudding batter:
  • 3/4 cup plus 1 1/2 tablespoons milk
  • 2 tablespoons sugar
  • 3 tablespoons maple syrup
  • 1 1/2 teaspoons gelatin
  • 1 egg, beaten


  1. In a saucepan, add all pudding batter ingredients except beaten egg. Heat over medium until small bubbles start to form but it has not started boiling. Let it cool, then mix in the beaten egg.
  2. Place the baumkuchen into a round cake pan. Pour the pudding batter into the hole, then place in refrigerator until hard, about 60 minutes.
  3. Flip it over to remove cake from mold. Sprinkle granulated sugar over the top, then use a brulee torch to caramelize the sugar.